Jambalaya

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   (If preparing ahead, buy the 6# raw shrimp the day recipe is to be completed & served.)

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   1. Heat oil & butter in an 8 quart pot. Add onions, celery, green peppers, minced shrimp and minced ham. Saute over medium heat until vegetables are tender (about 5 minutes). Add garlic and onion; cook one minute more.

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   2. Stir in tomatoes, tomato paste, herbs and spices. Reduce heat; simmer for 10 minutes.

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   3. Add stock and bring to a boil. Stir in rice. Cover and cook over low heat 25 - 30 minutes, until most liquid is absorbed. Stir in ham chunks; season to taste with salt & black pepper. (If needed, add more cayenne, basil or thyme if desired.)

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   NOTE: Jambalaya may be refrigerated up to three days at this point, or frozen.

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   Preheat oven to 350 degrees. (Can be finished on stovetop if preparing smaller quantities.)

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   4. Transfer jambalaya to 8 - 10 quart casserole, or two smaller ones. Cover and bake 40 - 50 minutes for large casserole, 30 - 35 minutes for smaller ones (until rice is hot).

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   5. Stir in shrimp, cover and bake until shrimp are firm (about 10 minutes). Serve hot directly from casserole.

No additional tips available.